You can deep fry a whole turkey in less than a third of the time takes to bake one in the oven. Deep frying instantly surrounds the raw turkey in hot oil to create a crispy brown skin and seal moisture into the meat. Working with large quantities of hot oil requires constant attention to avoid injury. Treat your guests to a holiday turkey that is more tender and juicy than the dried out oven cooked varieties. Add this to my Recipe Box.
Instructions
1. Unwrap the turkey and remove the bag of bones and giblets from the internal cavity. Discard the bag and its contents or save them for a stock or gravy by storing them in the refrigerator.
2. Lower the whole raw turkey into the empty deep fryer pot on a hook or in a fry basket with the wings facing up.
3. Pour cold water on top of the turkey until the level of the water is two inches above the top of the bird.
4. Lift the turkey above the deep fryer and allow the water to drain back into the fryer pot before moving it to a cutting board.
5. Measure the height of the water left behind in the deep fryer by lowering a clean ruler straight down to the bottom of the pot.
6. Pour all the water out of the fryer pot and dry it completely with a kitchen towel.
7. Lower the ruler into the bottom of the pot and pour in peanut oil until the level reaches the previous height of the water.
8. Lower the fryer thermometer into the oil and secure it to the side of the fryer pot.
9. Light the deep fryer burner and set it to medium high heat until the oil reaches between 325 and 350 degrees Fahrenheit. The oil will take between 15 and 20 minutes to reach temperature.
10. Pat down the turkey with a kitchen towel to dry all the interior and exterior surfaces completely. Exterior seasonings tend to wash off in the deep fryer and can quickly give the oil a burnt flavor. Seasoning injectors can be used to squirt marinade directly into the raw turkey meat and add extra flavor.
11. Place the dry turkey into a fry basket or onto a hook and cover your hands with heat resistant gloves.
12. Lower the turkey into the hot oil slowly to reduce splashing and allow some of the steam to release before the turkey is completely submerged. Take a full minute to drop in the turkey a little at a time if your arms are strong enough.
13. Cook the turkey in the deep fryer for approximately 3 minutes per pound before testing the internal temperature with a probe thermometer.
14. Lift the turkey above the oil with covered hands to let it drain when it is finished cooking. Temperature readings in the thigh need to be about 180 degrees F and readings in the breast meat around 170 degrees F for the turkey to be cooked.
15. Move the deep fried turkey to a cutting board and allow it to cool for 1 minute per pound before carving to serve.
Tags: deep fryer, turkey into, cutting board, height water, kitchen towel